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Item No.:
*
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Site:
Buffet-Oceanview - Port and Starboard Beverage Stations
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Violation:
In each beverage station there were two portable self-service milk dispensers on the counter. Staff stated that the containers were removed and rewashed as part of the refilling process, but there were no clean replacement dispensers in either the clean or soiled side of the dishwash and the dispensers required disassembly to wash completely. Recommend a minimum two spare dispensers be stored clean for the refill process on each beverage station to assure a clean dispenser is always available.
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Recommendation:
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Chlorination
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Violation:
For the Solarium Feature Pool and the whirlpool spas, many of the written records indicated that during shock chlorination the water was circulated for less than 60 minutes. The records were reviewed and signed.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
16
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Site:
Other-Blue Waiter Station
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Violation:
A loose plastic bin filled with milk (2 cartons of 2 quarts each), 10 individual containers of yogurt, and a second bin with 8 pitchers( 2 quarts each) of prepared smoothies of fruit and soy milk were on the waiter station counter under time control. There were no 4 hour discard labels on any of the food containers or the bins where all the foods were stored. Staff corrected this during the inspection.
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Recommendation:
Ensure that the loose pans of potentially hazardous foods managed on time control have 4 hour discard labels affixed.
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Item No.:
16
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Site:
Galley-Murano Galley
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Violation:
Two roll pieces of cooked pork rillette, wrapped in plastic were found inside undercounter reach-in refrigerator R-05-23-A. When the cooling log for this product, which was cooked on board 3 March, 2014, was reviewed the 2 hour temperature recorded was 74 F. The log went on to show the product was left to cool until it reached 39 F four hours later. Staff discarded these pieces during the inspection.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
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Site:
Galley-Oceanview Cafe' Galley
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Violation:
The posted time control plan only specified conventional oven B as the time control unit for hot foods in the galley. There were two baking and roasting ovens with permanent labels stating time control and several pans of potentially hazardous foods inside. Staff stated that they were on time control. The plan was corrected during the inspection to include the two ovens.
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Recommendation:
Ensure the time only as a public health control plan identifies all units which operate under time control.
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Item No.:
16
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Site:
Buffet-Oceanview Cafe - Omelet Bar Forward and Aft
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Violation:
Raw shell eggs are cooked to order at the two omelet stations and the posted consumer advisory signs at each did not include the statement that the eggs are cooked to order and may be served raw or undercooked. The signs were changed during inspection to include this statement.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Deck 3- Galley- Pastry Walk-in Fridge
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Violation:
Two cartons of liquid pasteurized eggs were 51F and 53F in the pastry walk-in refrigerator. There were approximately 15 cartons total, and the inspector measured the temperature of five of the cartons. The temperature of the refrigerator and other potentially hazardous items (milk) were below 41F. The two non-compliant cartons were immediately discarded and staff reported they would measure the temperature of the remaining cartons of the liquid pasteurized eggs and discard the cartons above 41F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Pantry-Pool Bar
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Violation:
Inside the walk-in refrigerator, a container of grape fruit had the distributer's sticker attached to the fruits. The container was labeled 'wash before use.' The crew member working in the area stated the fruits were to be sanitized on deck 2 prior to delivery to the bar, but since these fruits had the sticker on them he could not confirm they had been sanitized, therefore he labeled them to be sanitized prior to use.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
26
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Site:
Pantry-Sunset Bar
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Violation:
When the cuber deflector panel was removed from the ice machine, a small amount of debris was built up at the hinges of the panel where the food grade sealant was missing. During the inspection, staff removed the sealant and stated they would clean and sanitize the hinges before applying new sealant.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 3- Galley- Potwash
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Violation:
Two previously cleaned bowls were soiled with food residue in the clean area. The items were immediately removed and re-washed.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
28
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Site:
Galley-Deck 2- Crew Galley- Fryer
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Violation:
A previously cleaned fryer collection pan on the right unit had standing water inside the pan. The pan was removed and sent to be re-washed.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-Deck 4- Galley- Bakery
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Violation:
Excessive condensate was observed dripping on the deck and dual mixer equipment from the deckhead and bulkhead above the dual mixers and pastry/bakery oven. The dual mixers were not in operation and no food was impacted. The area was warm and staff reported the excessive condensation was due to the pastry oven. The engineers were contacted to address the ventilation in the area.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation are cleaned as often as necessary.
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Item No.:
37
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Site:
Galley-Deck 4- Galley- Bakery
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Violation:
Excessive condensate was observed dripping on the deck and dual mixer equipment from the deckhead and bulkhead above the dual mixers and pastry/bakery oven. The dual mixers were not in operation and no food was impacted. The area was warm and staff reported the excessive condensation was due to the pastry oven. The engineers were contacted to address the ventilation in the area.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation aare designed to prevent grease or condensation from draining or dripping onto food and equipment.
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Item No.:
39
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Site:
Galley-Deck 4- Galley- Cold Pantry
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Violation:
One live fruit fly was observed in the cold pantry. The area was in operation during the inspection.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 2- Crew Mess
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Violation:
One live fruit fly was observed in the crew mess area by the juice machine and milk dispenser. The area was not in operation during the inspection.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 2- Crew Mess
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Violation:
Two live fruit flies were observed in the crew mess before the entrance to the crew galley. These flies were immediately destroyed. The area was not in operation during the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Omelet Bar Forward
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Violation:
Two live fruit flies were observed at the port bulkhead, beside the handwash station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Oceanview - Ice Cream Station - Starboard
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Violation:
Two live fruit flies were observed at the forward bulkhead, just beside the soft serve ice cream machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Oceanview - Starboard Beverage Station
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Violation:
One live fruit fly was observed on the starboard bulkhead, behind the juice dispenser.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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